Slow Cooker Creamy Lemon Chicken

When my sisters and I go and do presentations or teach demos at various things, someone always asks us what our one kitchen item is that we can’t live without and I always say my slow cooker. Seriously, I would probably keep my slow cooker over my microwave . . . I probably use my slow cooker 4 times a week. Life is just so busy and I LOVE that I can throw a couple of items in my slow cooker in the morning and then when we get home that evening, the house smells amazing and dinner is done!

This recipe is unlike anything I have ever made before! It’s fresh, light, and the sauce that you drizzle on top is what makes this dish amazing!! My whole family loved it and I know that yours will too!

In a small bowl, mix together the oregano, salt, and pepper. Rub the mixture into chicken.

Melt the butter in a skillet over medium heat. Brown chicken in butter for 3 to 5 minutes on each side. Place chicken in a slow cooker sprayed with non-stick cooking spray.

In the same skillet (don't rinse it out - everything that is left in that pan will add flavor!), mix the chicken broth, lemon juice, and garlic. Bring the mixture to boil. Pour over the chicken in the slow cooker. Add the lemon zest and diced onion on top of the chicken.

Cover and cook on high for 2-3 hours or low for 5-6 hours. Add the parsley to the slow cooker 15 to 30 minutes before the end of the cook time.

About 15 minutes before you?re ready to serve, remove the chicken and place on a serving platter. Add the cream to cheese to the juice in the crock pot and whisk until smooth. Let cook on high heat for 15 minutes so that it can thicken up. If you want to make the sauce thicker, mix together 1 teaspoon cornstarch with 1 teaspoon cold water and whisk into sauce.

Notes

Since you are whisking the sauce directly in the slow cooker, I recommend using a silicone whisk so that you don't scratch the bottom of your slow cooker.

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This looks terrific....we love lemon! I am making for a family supper Saturday, and will triple the chicken to 6 pounds. Does your original recipe make a lot of sauce, or should I triple that as well...or double? Thanks in advance, and will report back.